1 Tablespoon vegetable oil
1 onion thinly sliced
2 cloves garlic minced
2 tablespoons green curry paste
6 cups low sodium broth
1(15oz) can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 oz. thin rice noodles broke in to pieces
2 small chicken breasts (1 1lb)
very thinly crosswise
1 tablespoon fresh lime plus more to taste
1 cup roughly chopped fresh cilantro
heat vegetable oil in a large pot over medium high heat. Add the onion and cook, stirringoccasionally until softend and lightly browned (about 8 minutes) Add the garlic and curry paste and cook stirring 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce, cover and bring to a boil.
Add the bell peppers and nooodles and simmer uncovered , until noodles are al dente. Add the chicken and boil until meat is no longer pink. Stir in lime juice and cilantro. Add more fish sauce if desired.
I used red curry paste because that's what I had on hand , green bell peppers instead of the red. The picture is the second batch of this soup I made in the first batch I used chicken thighs and in both batches I used light coconut milk.